Modern domestic cookery, and useful receipt book
Subtitle: containing the most approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. in all their varieties. Trussing and carving: preparing soups, gravies, sauces, made dishes, potting, pickling, &c. with all the branches of pastry and confectionary; a complete family physician; instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c
By: by Elizabeth Hammond
Contributors: University of Leeds. Library
Edition: Third edition, with additions.
Publisher: printed for Dean & Munday
Published: 1819
Place of publication: London
Language: eng
Number of pages: 288
Subjects: English Cooking
Notes: Added engraved title-page.

Includes index.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.